Super fluffy Christmas dessert: Vegan Gingerbread Panna Cotta

Would you like a delicious dessert for the Christmas table? Let's whip up a delicious, vegan gingerbread panna cotta that doesn't need any sugar at all.

At Christmas, there's always a lot of food on the table. Appetizer, main course - you really fill your bellies. And even though you've already eaten your fill, you can't miss dessert at such a celebration. This is the end of an all-around successful dinner.

But what could you serve for dessert?

Baked apple, tiramisu and cookies were yesterday! We prepare a delicious gingerbread panna cotta with an espresso jelly. The flavors fit perfectly into the Christmas season and the dessert is prepared in no time.

Sounds really great, doesn't it?

We all like recipes that are quick and easy. Uncomplicated and yet mega delicious. So just bring on the fluffy cream.

This gingerbread panna cotta is

• vegan and therefore lactose free and without eggs
• gluten free
• free from table sugar
• Very tasty
• mega fluffy
• easy to prepare

What you should know about the ingredients for this vegan Christmas dessert

Let's quickly take a look at the ingredients for the Gingerbread Panna Cotta. Then you'll know where the delicious taste comes from.

Cocoa powder

Did you know that cocoa is really healthy? It is full of vital antioxidants and especially rich in antioxidant flavanols. Thus, it surpasses even foods such as blueberries and green tea.

So it not only rounds off the panna cotta cream in terms of taste, but also contains healthy substances.

Cashew puree

What do you like better? Almond paste, cashew paste or peanut paste? A nut puree belongs in our Christmas dessert. I opt for a cashew puree.

It contains a lot of proteins and many good fatty acids. The macronutrients contained in the mush make it a real powerhouse. In addition, it makes you full and satisfies cravings.

Agave syrup

For the sweetness of the gingerbread panna cotta provides Agave syrup* and Xylitol*. In contrast to conventional sugar, the Xylitol* the blood sugar level is hardly affected.

It also contains 40 % fewer calories than table sugar. The sugar substitute provides a pleasant sweetness in your Christmas dessert and also makes it a lot healthier.

Gingerbread spice

The gingerbread spice is characterized by fine Cinnamon*- and aniseed flavor. The spicy-sweet character is enhanced by cloves and nutmeg and gives the panna cotta its heavenly, Christmassy taste.

Agar agar

Agar agar* serves as a vegan alternative to conventional gelatine. It has no taste of its own and is made from the cell walls of some types of algae. In our Christmas dessert recipe, it ensures that the cream becomes firm and has a pleasant consistency.

Agar agar* is available as a powder or in the form of sheets. One leaflet has the same gelling power as 6 gelatine leaves.

Lemon zest

It is very important that you do not forget about the lemon. They give the cream really delicious aroma.

Buy an organic lemon for this!

Taste these 12 delicious Christmas desserts without sugar!

Recipe for vegan gingerbread panna cotta

Are you ready for a heavenly fluffy and creamy Christmas dessert? Then let's get right to it. Here you'll find the longer version of the recipe. If you're short on time or have made vegan panna cotta many times before, you'll find a shorter version of the recipe at the end of the post.

Agar agar*, Xylitol* and the Gingerbread spice* you can order from Amazon.

Here comes the step-by-step instructions.

Ingredients for two glasses

For the cream:

• 70 g cashew puree
• 1/2 TSP Cocoa powder*
• 50 g Agave syrup*
• 250 ml tap water
• 1 TSP Gingerbread spice* (more or less as required)
• 3 g (=about 1/2 tsp) Agar agar*
• 1 Msp lemon zest

For the espresso jelly:

• 100 ml espresso
• 30 g Birch sugar*
• 1/2 vanilla bean
• 1 g Agar agar*

Also: a bowl, a pot, a whisk and glasses.

1. mix ingredients

To begin, take a bowl. In it you put the cashew puree, Cocoa powder*, Agave syrup* and water. Mix the ingredients with a blender or food processor until you have a uniform mixture.

Afterwards you enter the Gingerbread spice*, agar agar and the lemon zest and mix the ingredients together again thoroughly.

2. heat mass

To make the vegan gingerbread panna cotta, pour the mixture into a saucepan and bring to a boil, stirring constantly. When the mixture boils, it takes about 15 to 20 seconds for it to thicken.

3. fill gingerbread panna cotta mass

Once everything is properly mixed and brought to a boil, remove the pot from the heat and pour the mixture into jars. Let the cream rest for about 1 hour. You can put it in the fridge or just let it set at room temperature.

4. prepare espresso jelly

While the mixture is cooling, prepare the espresso jelly.

To do this, add the espresso and the Birch sugar* in a saucepan and heat the ingredients. It is important that you stir them constantly.

Mix in the vanilla and the agar agar powder. Caution: Please use very little of the agar agar powder. It has a very high gelling power.

Let the mixture simmer for 30 seconds, stirring constantly.

Finally, pour the espresso jelly over the solidified gingerbread panna cotta. Now it needs another 30 minutes to set and cool down.

If you put the cream in the refrigerator, it will go a little faster.

So simple and so delicious: Winter fruit salad!

Our conclusion

Vegan Gingerbread Panna Cotta is one of the easiest Christmas desserts I know. Almost no other is as easy to prepare as this one and tastes so delicious too.

Enjoy it and Merry Christmas!

To browse further:

• Juicy kidney bean burger: the delicious 10 minute veggie burger
• Cooking pumpkin in the oven - Delicious pumpkin wedges from the oven
• The most delicious plum compote in the world + preserving instructions

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